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Cashew Chicken Casserole
- 2 1/2 cups cooked chicken -- cubed
- 2 cups cooked wild rice
- 1 cup whole cashews
- 1 cup celery -- diced
- 1/2 cup uncooked long grain rice
- 1/4 cup chopped fresh parsley
- 3 tablespoons butter -- melted
- 1 1/2 cups chicken broth
- 1/2 cup white wine
- 4 ounce chopped pimiento -- drained
- 8 ounce sour cream
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 2 teaspoons finely chopped fresh garlic
- Preheat oven to 350F degrees.
- In 3 quart casserole or 13x9" baking pan stir
together all ingredients.
- Cover and bake, stirring occasionally, for 50-60
minutes or until rice is tender.
- Uncover and continue baking for 10-15
minutes or until rice has absorbed all the liquid.
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